Rossboys' profile page
Recipes
Wild Mushroom Risotto
By rossboys
Cooking Light
- 1/2 cup dried porcini mushrooms (~ 1/2 oz)
- 1/2 cup boiling water
- 1-1/2 cups water
- 2 (14-1/2oz) cans vegetable broth
- 2 tsp olive oil
- 2 garlic cloves, minced
- 2-1/2 cups sliced shiitake mushroom caps (~ 6oz)
- 2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb uncooked Arborio rice or other short-grain rice (about 2-1/2 cups)
- 1/2 cup dry sherry
Instant Pot Lasagna
By rossboys
Directions for Making Instant Pot Lasagna: In a large bowl mix Italian cheese and cottage cheese
- 1 lbs ground turkey or beef thawed and broken into chunks or pre-cooked-it's up to you!
- 1 cup cottage cheese or ricotta
- 1 cup Italian cheese blend
- 1 - 28 oz can crushed tomatoes (NOT canned tomatoes–they have too much liquid in them) If you'd like to use jarred low-sugar sauce you can.
- 1 tbsp oregano
- 3 cups spinach leaves
- 1 tbsp thyme
- 1 tbsp parsley
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic salt
- 6 whole wheat lasagna noodles I used uncooked (not oven ready), but you can use oven ready whole wheat if you have them.
Tzatziki Sauce (serve w/lamb or beef)
By rossboys
Combine all ingredients. Refrigerate in an airtight container for up to 2 days
- Serving size 1 Tbsp
- 3/4 cup plain low-fat yogurt
- 2 Tbsp grated peeled seeded cucumber
- 1-1/2 tsp minced onion
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
Breakfast Strudel
By rossboys
Preheat oven to 400 deg Thaw pastry according to package directions, about 30 minutes
- 1 box (1.1 lb) puff pastry dough
- 2 Tbsp unsalted butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup red or green bell peppers, diced
- 1/2 cup onion, diced
- 1 cup smoked ham, diced
- 11 eggs
- 2 Tbsp minced fresh chives
- 4 oz cream cheese, softened
- 2 Tbsp orange juice
- 1 egg
- 1 Tbsp water
- 2 Tbsp Parmesan cheeswe shredded
Chicken in White Wine Sauce
By rossboys
In a large skillet, heat margarine and olive oil over medium-high heat until margarine melts
- 2 Tbsp margarine
- 1 Tbsp olive oil
- 1/4 cup diced red pepper
- 1 Tbsp chopped fresh parsley or 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 3 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 Tbsp fresh squeezed lemon juice
- 4 boneless, skinless chicken breasts, cut into strips
- 3 cups cooked angel hair pasta
Aloha Sweet Potatoes
By rossboys
Boil sweet potatoes in their jackets until tender, about 25 minutes
- 4 to 5 medium sweet potatoes
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup water
- 1/4 cup shredded coconut
Lime-Grilled Pork Chops
By rossboys
To prepare marinade, in a shallow glass dish, combine lime juice, vinegar, honey, lime peel, and pepper
- Marinade:
- 4 boneless center-cut pork chops (4 oz each), trimmed
- 1/3 cup fresh lime juice
- 2 tbsp cider vinegar
- 1 tbsp honey
- 1 tsp grated line peel
- 1/4 tsp freshly ground black pepper
- Lime slices for garnish
Smoked Salmon Dip
By rossboys
Cooking Light. Make this dip ahead, and serve it on whole wheat crackers or toasted baguette
- 1 (8oz) tub light cream cheese
- 2 Tbsp chopped fresh dill
- 1 Tbsp fresh lemon juice
- 4 oz smoked salmon, chopped, divided
- Dill sprigs (optional)
Apple-Bacon-Cheddar Mac n Cheese
By rossboys
Rachel Ray
- 6 slices bacon, cut into 1/4-inch pieces
- 2 granny smith apples - peeled, cored and cut into 1/2-inch pieces
- 2 leeks - white and light green parts thinly sliced crosswise, rinsed well and drained
- 3/4 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups milk, at room temperature
- 8 ounces sharp white cheddar, coarsely shredded (about 2 cups)
- Salt and pepper
- 1/3 cup chopped flat-leaf parsley
Sausage Mushroom & Spinach Lasagna
By rossboys
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray
- 8oz whole-wheat lasagna noodles
- 1 lb lean spicy Italian turkey sausage, casings removed (see Variation)
- 4 cups sliced mushrooms (10 ounces)
- 1/4 cup water
- 1 lb frozen spinach, thawed
- 1 28-ounce can crushed tomatoes, preferably chunky
- 1/4 cup chopped fresh basil
- 1/4 tsp salt
- Freshly ground pepper to taste
- 1 lb part-skim ricotta cheese (2 cups)
- 8oz part-skim mozzarella cheese, shredded (about 2 cups), divided